Monday 16 September 2013

Quince Jelly

A box of quinces from our orchard neighbour, from 2011.
Quinces will be in again soon, and if you live in the Touraine and don't have a quince tree - don't worry - someone will offer you a bucketful of quinces. Quince trees seem to be loaded almost every year, and they are a sadly under utilised fruit.

Cut in half, it is obvious they are related to apples and pears.
Gélée de coings, as quince jelly is called in French, is one of the easiest and most reliable jams you can make. Quinces have so much natural pectin there is never a problem with set and because you strain the liquid from the solids for the end product, there is no fiddling about peeling and coring the fruit. Chop them up as roughly as you like.

Neatly peeled, cored and thickly sliced - not for jelly, but being
poached for dessert. The longer they poach the pinker they will get.
I start by washing them and rubbing the fuzz off. Then I cut them into largish chunks. Combine the quinces with an equal quantity of sugar and set aside in the fridge for a couple of days. Follow the same method as for apple jelly.

A borrowed Lakeland jelly bag stand,
straining under the weight of quince pulp.
Once you have made the jelly and have a bag full of pulp, pips and skin, don't throw it out. Run it through a food mill to extract the pips and scaly bits and make quince paste with the resulting pink purée.

Pressing some more liquid out of the bags of pulp.
It is important to use a good quality wine for this.


Ken Broadhurst said...

I've got my eye on two cognassiers in our hamlet that are loaded with coings right now.

Tim said...

if you use the jelly bag stand this year, leave the pulp in the bag... ON THE STAND.
Place a saucer in the top and place the weights on that!

If you are worried about froot fliez... a bin bag fits nicely over the top of everything... the yellow triage bags allow you to see what's going on.

Before you do a further "squeeze"...
remove what was collected first...
I used too much weight on one occasion [hurrying] and the bag, weights and saucer descended....
rapidly... into the liquid that I'd collected.

FORTUNATELY... it was only a second "washing" from a mix of white and red currants that were destined for a cordial!!
The cordial still got made... after a second pass through the bag.

We don't have a local source of QWANGZ, unfortunately...
no one in our immediate vicinity seems to grow them...
now, if it is apples you want...
that is a different story.

chm said...

Quince jelly and quince paste are two of my favorites. Yummy!

the fly in the web said...

They're good cooked with pork stews too.

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